Chicken Tacos with Mango-Avocado Salsa

My friend, Stephanie, found a great recipe in Cooking Light magazine.  She told me that it is so good that she makes it at least once a week.  As a matter of fact, she loves it so much she made it for me and my family to eat.  Man, it was good!  This will definitely be on my list of favorites, too.

Chicken Tacos with Mango-Avocado Salsa

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon ground red pepper

3/4 teaspoon salt, divided

4 skinless, boneless chicken breasts

1 1/2 teaspoon olive oil

1/2 cup diced peeled mango

1/2 cup diced peeled avocado

1/2 cup chopped tomato

1/3 cup chopped onion

2 Tablespoons chopped fresh cilantro

2 Tablespoons fresh lime juice

1 tablespoon minced jalapeno pepper

tortillas

Heat a nonstick skillet over medium-high heat. 

Combine first 4 ingredients; stir in 1/2 teaspoon salt.  Rub over chicken.  Add oil to pan; swirl to coat.  Add chicken; cook 4 minutes on each side or until done.  Remove chicken from pan; let stand 5 minutes.  Cut into 1/4 inch thick slices.

While chicken cooks, combine mango, avocado, tomato, onion, cilantro, lime juice, and jalapeno; stir in remaining 1/4 teaspoon salt.

Heat tortillas according to package directions; top with chicken and mango avocado salsa. oon paprika